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What We’re Reading

The Atlantic: Your house is still overrun with Peeps. Here’s another use for them: Infuse them with vodka. — Maria Newman

Homesick Texan: Still have leftover Easter eggs? How about stuffing them with pimento cheese? — Melissa Clark

Spenser Magazine: A visit with the folks in California who dive into the ocean near Santa Barbara looking for the sea urchins that seem to appear on so many menus these days. — Jeff Gordinier

The Guardian: A guide to some oft-forgotten but hardy Tudor veggies that pack a powerfully flavorful punch: skirret, salsify, scorzonera, seakale and samphire. — Glenn Collins

Time Out New York: The prize categories are a bit offbeat: Best Smoked-Meat Evangelist, the New Nordic Wonder, the High-Rolling Stoner Sushi Award. But the winners in Time Out New York’s annual Food and Drink Awards are not all that surprising (respectively, Briskettown, Aska and Chez Sardine). —Patrick Farrell

Brooklyn Based: Brooklynites can shorten the seafood supply chain by joining a couple of new C.S.F.’s — Community Supported Fisheries. In other words, get really fresh fish delivered to your apartment or dropped off at a local market. — Julia Moskin

Mailhos: At a farm in France, spring has made its tentative arrival, and some seeds are in the soil: beets, lettuce, peppers, eggplant. Now it’s time to nurture them — and wait. — Jeff Gordinier

Eater: The suspended coffee movement: people are paying for coffee at Starbucks and telling the baristas to save the cup for someone who needs it. The trend is going viral on social networking, but do those who need it read Facebook or Twitter? — Maria Newman

Bon Appétit: Matt Duckor writes about what is most definitely the coolest cuisine of the moment, at Siberia restaurant on subarctic Baffin Island in Northern Canada. Diners that can’t afford the $300 tab for 22 courses can barter with animal pelts, solar panels, kombu or freshly roasted Intelligentsia coffee beans. — Melissa Clark

Nation’s Restaurant News: After spending little more than a year as chief executive of Sbarro’s — which came out of Chapter 11 bankruptcy protection last year — Jim Greco has left to “pursue other business interests.” The 1,025-store chain has suffered from declining traffic, higher food costs and increasing pizza competition. — Glenn Collins